Melting Pot Dessert Menu

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Enjoy our gourmet coffee combined with a variety of cordials and liqueurs creating many of your after-dinner drink favorites. BILLIONAIRE'S COFFEE IRISH CAPPUCCINO Godiva Dark Chocolate Liqueur, Frangelico Liqueur, Godiva Grand Marnier and Kahlúa blended Chocolate Liqueur and Jameson with coffee and topped with Irish Whiskey in cappuccino topped whipped cream. Yum! 7.95 with whipped cream! 8.95 CAFÉ INTERNATIONAL RYAN'S MINT CHOCOLATE CHIP Kahlúa, Baileys Irish Cream MARTINI and Grand Marnier are blended This sweet, minty cocktail will take with coffee and topped off with you back to the sultry summers of whipped cream. 8.25 your youth. It’s the perfect ending for a perfect night of fondue. 9.95 FAB COFFEE Frangelico Hazelnut Liqueur, WHITE CHOCOLATE Amaretto and Baileys Irish CAPPUCCINO Cream make a fabulous Made with our famous White combination in coffee topped Chocolate and Godiva White with whipped cream. 8.50 Chocolate Liqueur. 7.95 NUTTY IRISH COFFEE GODIVA CAPPUCCINO Baileys Irish Cream and Frangelico Godiva Liqueur adds a nice touch Liqueur with freshly brewed coffee, to this classic coffee drink! 8.95 topped with whipped cream. 7.95 Also enjoy our more traditional gourmet coffee blends. Coffee/Decaffeinated Coffee................................................ 3.25 Espresso..............................................................................................3.95 Cappuccino.......................................................................................4.95 Hot Chocolate ............................................................................... 4.50 Hot Tea................................................................................................3.95 Café Mocha.......................................................................................5.95 2.153 12.12 Try something new with your chocolate fondue by enjoying one of our fine dessert wines. Dessert Wines Glass Bottle King Estate, Pinot Gris, "Vin Glacé", OR, 375ml 12.00 35.00 Rosenblum, "Désirée", Central Coast, CA, 375ml 15.00 47.00 Fonseca, Tawny, Porto, "10 year old", Portugal 11.00 Alvear, PX, Montilla-Moriles, Spain, 375ml 14.00 45.00 Dow's, Ruby Port, Porto, Portugal 9.00 Fonseca, Tawny, Porto, "20 year old", Portugal 18.00 Fonseca, Vintage Port, Porto, Portugal, 2007, 375ml 95.00 CORDIALS These fine cordials can be enjoyed on the rocks or straight up. Baileys Irish Cream 7.95 Godiva Chocolate Amaretto Disaronno 8.50 Liqueur 8.50 Chambord 8.75 Cointreau 8.95 Goldschläger 7.50 Frangelico 8.50 Tuaca 7.95 We are proud to offer a wide selection of fine scotches and cognacs. Choose from the list below or ask your server for additional varieties and flights. SCOTCH/BOURBON COGNAC/BRANDY Blanton's 10.00 Hennessy VS 9.45 Woodford Reserve 8.50 Courvoisier VSOP 12.95 Arran Sherry Cask 16.50 Rémy Martin VSOP 12.95 Macallan 12 Year 13.95 Grand Marnier 100 24.95 Dalwhinnie 15 Year 15.95 Macallan 18 Year 24.95 2.153 12.12.

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Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES
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Breakfast Salads Snacks Dessert
BREAKFAST BREAKFAST Served 7am - 11am daily. Served 7am - 11am daily. Caramelized Onion Frittata -farm eggs, caramelized $10 Caramelized Onion Frittata -farm eggs, caramelized $10 onions and parmesan served with fresh greens and toast onions and parmesan served with fresh greens and toast Fried Egg Sandwich -local farm egg, bacon, tomato, $8 Fried Egg Sandwich -local farm egg, bacon, tomato, $8 avocado & cheddar with a side of black beans avocado & cheddar with a side of black beans Steel-Cut Oatmeal -served with raisins, blueberries, $7 Steel-Cut Oatmeal -served with raisins, blueberries, $7 brown sugar & toasted walnuts brown sugar & toasted walnuts Yogurt Bowl -served with berries and Halcyon granola $7 Yogurt Bowl -served with berries and Halcyon granola $7 Breakfast Burrito -flour tortilla, eggs, potatoes, cheddar $8 Breakfast Burrito -flour tortilla, eggs, potatoes, cheddar $8 and your choice of sausage or bacon with a side of black beans and your choice of sausage or bacon with a side of black beans Waffles -your choice: $9 Waffles -your choice: $9 - fresh fruit and whipped cream - fresh fruit and whipped cream - nutella and caramelized banana - nutella and caramelized banana Egg Whites $1 Egg Whites $1 SANDWICHES SANDWICHES Sandwiches served with a side salad. Add chips for $1. Sandwiches served with a side salad. Add chips for $1. Grilled Cheese -cheddar, pepper jack or provolone $7 Grilled Cheese -cheddar, pepper jack or provolone $7 add ham ($2), fried egg ($2.5), bacon ($2.5) or avocado ($1.5) add ham ($2), fried egg ($2.5),
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Chapter 39 Frozen Dessert Standards
CHAPTER 39. FROZEN DESSERTS STANDARDS MISCELLANEOUS Sec. 39.1. Scope. 39.2. Definitions. 39.3. Notification to Department. 39.4. Contents of labels. 39.5. Standards for frozen dessert mix. 39.6. Wholesale manufacturers of frozen desserts. STANDARDS FOR FROZEN DESSERTS 39.11. Temporary marketing permit. 39.12. Ice cream and frozen custard. 39.13. Lactose reduced ice cream. 39.14. Goat’s milk ice cream. 39.15. Ice milk. 39.16. Lactose reduced ice milk. 39.17. Goat’s milk ice milk. 39.18. Sherbet. 39.19. Nonfruit sherbet. 39.20. Water ice. 39.21. Nonfruit water ice. 39.22. Mellorine. 39.23. Frozen yogurt. 39.24. Frozen lowfat yogurt or lowfat frozen yogurt. 39.25. Frozen nonfat yogurt or nonfat frozen yogurt. 39.26. Quiescently frozen confection. 39.27. Quiescently frozen dairy confection. 39.28. Frozen dietary dairy dessert. 39.29. Dietary frozen dessert or lowfat frozen dairy dessert. 39.30. Manufactured desserts mix. 39.31. Freezer-made shakes, freezer-made milk shakes and freezer-made lowfat milk shakes. 39.32. Parevine. 39.33. Lowfat parevine. 39.34. Frozen pudding. 39.35. Lo-mel. 39.36. [Reserved]. 39.37. [Reserved]. 39.38. Generic frozen dessert. 39.39. Nonfat frozen dessert or frozen dairy dessert. 39.40. Other standards of identity. SPECIFIC REQUIREMENTS FOR RETAIL MANUFACTURERS OF FROZEN DESSERTS 39.41. Operation. 39.42. [Reserved]. SANITATION 39.51. General. 39.52. Intermediate containers. 39.53. Mix cans. 39.54. Dispensing freezers. 39.55. Suggested procedure for cleaning and sanitizing equipment. 39.56. Cleaning lines and equipment. 39.57. Water testing.
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Tea Menu Summer 2020
May we start with tea…….. Raspberry Swirl – berries, hibiscus, ginger, cinnamon, currants Soda, Hot Chocolate, Lemonade, Iced Tea, Coffee $3.95 By the cup (1-2 cups) small pot $3.95 By the pot (5-6 cups) large pot 7.00 White Tea (light caffeine) (steep 5 minutes) Dragon Fruit – pomegranate, kiwi, raspberry & dragon fruit Libations Vanilla Bergamot – a soft floral blend of vanilla & bergamot Mango Pear – bits of mango, pear and marigold blossoms ─────── Sparkling ─────── White Grape – currants, rose hip, mallow & cornflower Baron de Seillac Brut Rosé $8.00 glass / $23 bottle Black Teas (full caffeine) (steep 4 minutes) Dry with enticing fruit flavors and a fine mousse. Ceylon Star - Sri Lanka makes a classic flavor (decaf avail) Earl Grey – crisp bergamot aroma and flavor on Ceylon ─────── White ─────── English Breakfast - traditional blend Vallee des Rois Touraine Sauvignon Blanc $8.00 glass / $22 Chocolate Truffle – sweet chocolate, dash of cream & coconut bottle Spicy Chai – aniseed, cinnamon, ginger, peppercorns, cloves The classic tropical fruit flavors and high acidity of this wine from Lapsang Souchong – black Chinese tea with a smoky note the Loire Valley in France make it a great food wine. Darjeeling – Himalayan Blend with soft amber and nutmeg Galerno Verdejo $9.00 glass / $25 bottle Blackberry Maple – dried blackberries & leaves and brittle Fruity citrus aromas with notes of tropical flowers Orange Cookie – apple, cinnamon, orange, cloves, cardamom Carson Scott Chardonnay $8.00 glass / $20 bottle Salty Caramel – smooth melted salty caramel Complex aromas of vanilla, pineapple, and nutmeg. Red Vineyard Peach – sweet peach, strawberry and tangerine Vaiven Blanco de Tempranillo $26 bottle Vaiven is produced by quickly removing the skins from the juice after Santa Berry – sweet & tangy berries, vanilla & eggnog the grapes have been pressed.
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Plated Dinners — Appetizers
Plated Dinners — Appetizers Plated dinners include a three course menu consisting of an appetizer, an entrée with two accoutrements (side dishes) and dessert. You may offer your guests a choice of three entrées. Prices are $28.00 per person. A children’s meal is available at $8.00 per person. (Please add 7% sales tax and 19% gratuity to plated dinners.) Please select an appetizer to begin composing your plated meal. First Course: Appetizers – Select One Asparagus Soup with Goat Cheese Crouton Roasted Corn Chowder with Lobster Meat Fresh Cut Fruit in Parfait Glass with Mint Garnish Acorn Squash Bisque Fresh Cut Fruit with Sorbet Scoop Home Style Minestrone Soup Garden Salad Pacific Northwest Salmon Chowder Classic Caesar Salad Gazpacho Maryland Crab Cake on Bed of Greens with Lemon Mayonnaise Chilled Strawberry Soup Served with Sugar Wafer Pear Walnut Gorgonzola Salad Chilled Mixed Berry Soup Served with Sugar Wafer Roasted Pear “Craisin” and Stilton Salad Strawberry and Goat Cheese Salad with Candied Pecans on Greens Caprese Salad with Layered Tomatoes Mozzarella and Basil Three Cheese Ravioli with Kalamata and Grape Tomato Marinara Mesclun Salad with Dijon Mustard Vinaigrette Sauce topped with Basil Pesto Drizzle Chilled Asparagus with Roasted Peppers and Walnut Vinaigrette Citrus Salad with Mandarin Oranges, Ruby Red Grape Fruit, Marinated Green Bean Salad with Red Wine Vinaigrette Red Onions, Almonds and Sesame Seeds on Greens Shrimp Cocktail with Horseradish Cream Sauce on Feta, Roasted Red Peppers, Artichoke Hearts and Greek Olives Marinated Shredded Cabbage on Chopped Romaine Seafood Newburg in Phyllo Cup Golden Beet Salad with Goat Cheese, Cashews, and Chopped Figs Grilled Portobella with Layered Thyme, Provolone, on Red Leaf Lettuce Sun Dried Tomatoes and Swiss Chard Sausage and Chicken Gumbo Heirloom Tomato and Roasted Pepper Bisque Creamy Potato Leek Stew Summer Watermelon Salad To add an additional course from this list, please add $5.00 per person.
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Breakfast Seasonal Salads Sandwiches Buffets Dessert
Breakfast Seasonal Salads Sandwiches Buffets Dessert SMALL SERVES 8-10 / LARGE SERVES 13.00 PER PERSON INCLUDES 10 PERSON MINIMUM ALL PLATTERS SERVE 12-15 TORTE PROVENCAL 12-14 CHOICE OF 3 SANDWICHES & GUESTS Egg, Spinach, Peppers & Mushrooms CHIPS 10 PERSON MINIMUM AGRICOLA 60 / SERVES 8-10 CAESAR SALAD Lemon & Herb Roast Chicken MINI PASTRIES 14.00 PER PERSON Chopped Baby Romaine Grilled Salmon with Rosemary-Honey Glaze Pistachio Lemon Torte MUSHROOM FRITTATA CHOICE OF 3 Poached Beet Salad Cinnamon Apple Crumb Tartlettes 45 / SERVES 8-10 Herbed Croutons SANDWICHES, MIXED French Macaron Housemade Caesar Dressing GREEN SIDE SALAD Farm Carrot & Radish Slaw SM. 60.00 / LG. 90.00 & 1 CLASSIC COOKIE PLATTER 10 Grilled Flatbread with Whipped Ricotta Éclair SEASONAL QUIHCE PERSON MINIMUM 35.00 PER PERSON Dark Chocolate Torte 20/SERVES 8 35.00 PER PLATTER TUNA NICOISE SALAD Fingerling Potato, Roasted Fennel ANTIPASTO CROISSANT BREAD PUDDING Cherry Tomatoes, Haricot Verts TURKEY CLUB Ham, Smoked Turkey, Salami, Swiss Cheese, SIGNATURE SWEETS 55 / SERVES 8-10 Nicoise Olives, Mustard Aged Cheddar, Bacon, Sundried Tomato Aioli, Provolone, Hard Broiled Eggs, Tomatoes, Butterscotch Brownie Bites Vinaigrette Romaine, Whole Wheat Bread Mixed Olives, Grilled Country Style Bread White Chocolate Blondie EGG & CHEESE BREAKFAST SM. 100.00 / LG. $130.00 30.00 PER PERSON Pumpkin Spice Cheesecake WRAPS GRILLED CHICKEN CEASAR Bar Chocolate Bourbon Pecan 4.00 EACH Lemon and Herb Grilled Bar Apple Cranberry Crumble CHOPPED COBB SALAD DINKY Chicken Breast, Romaine, 30.00 PER PLATTER BREAKFAST MEAT Grilled Chicken, Blue Cheese Roast Beef Slider Ceasar Dressing, Honey Bacon, Ham or Chicken-Apple Sausage Hard Cooked Eggs, Bacon, Diced Tomatoes with Onion Marmalade & Horseradish Sauce Wheat Wrap Romaine Hearts, Buttermilk Dressing 3.00 PER PERSON EACH Smoked Ham & Pimento Cheese Slider on Pretzel ULTIMATE DESSERT SM.115.00 / LG.
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Viognier Irish Coffee Recipe
A true Irish coffee... As everyone knows St. Patrick’s day is just Viognier Irish Coffee Recipe around the corner, and if the white, green 4 FL Oz Espresso or strong french press coffee and orange flag flies in your family, or if 1 FL Oz Heavy whipping cream like the rest of us you adopt the status for 2 brown demerera sugar cubes the day there is no better way to get things 2 Oz of a reputable Irish Whiskey started than an Irish coffee. (and NO! Jameson doesn’t count. Redbreast and Yellow/Green No I don’t wish to lament what others are Spot from the Middleton Distillery in Ireland are solid choices) doing intentionally, however this bastion of a wine glass and a spoon. boozy coffee cocktails has seen a certain (whole coffee beans and sambuca if you want to show off) level of malfeasance that I wish to correct. The recipe is so simple in fact, I wonder Method: why it was ever necessary to grab the Place the sugar cubes and coffee in the wine glass. “redi-whip” in the first place. Stir to dissolve the sugar. In a cocktail shaker agitate the heavy whipping cream, about 20 seconds vigorously should do it. (If you don’t own a shaker whisked in a bowl will substitute just as well.) Pour in the Redbrest Whiskey Placing the spoon on the rim of the glass inside where the coffee fills the glass pour in the cream along the spoon (as shown in the pictures) The desired result it to have the cream float right on top of the coffee without mixing.
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Café Coffee Day
CAFÉ COFFEE DAY Sr No Type Particular Rate Grammage 1 Hot Coffee Cappuccino Regular 62 220 ml Grande 66 250ml King Size 74 340ml Café Latte Regular 66 220 ml Grande 71 250ml King Size 78 340ml Expresso 50 250ml Macchiato 62 250ml Irish coffee 82 250ml Café Americano 64 250ml Café Mocha 75 250ml 2 Cold Coffee Devil's Own 110 300ml Kaapi Nirvana 115 300ml Iced Eskimo 67 300ml Tropical Iceberg 67 300ml vegan shake 79 300ml Cold Sparkel 74 300ml 3 Chocoholicas Gourmet Hot Chocolate 75 300ml Cold choco-Latte 78 300ml International 4 coffee Aztec 90 300ml Ethiopian 90 300ml Friends of 5 Frappe Café Frappe 82 300ml Choco Frappe 105 300ml Blushbery Frappe 82 300ml crunchy Frappe 72 300ml Crunchy Vanilla Frappe 72 300ml Snowy vanilla Frappe 82 300ml 6 Coffee Top-ups Flavoured syrup 24 10 ml Chocolate sauce 24 10 ml Ice Cream scoop 28 10ml Whipped Cream 28 10ml 7 Fruiteazers Mango Shake 93 300ml black Currants Blast 91 300ml Green Apple Soda 77 300ml cool Blue 75 300ml 8 Lemonades Classic 71 300ml Kiwi 71 300ml Strawberry 71 300ml 9 frosteas pomegranate Lemon 71 300ml Cranberry Lemon 71 300ml Cucumber Lemon 71 300ml 10 Quenchers WTF(What te Fun) 60 400ml 11 Hoteas Green 65 250ml Darjeeling 65 250ml Assam 64 250ml Masala Chai 65 250ml 12 Big Eats Tandoori Paneer sandwich 89 150gms spinach 'N' Corn Cheese Sandwich 75 165gms Tex-Mex-Veg Cheese sandwich 75 150gms 13 Small Eats French Croissant 21 80gms Creamy Choco Donut 55 80gms Hot'N'Spicy Veg Puff 49 90gms Chilli cheese Toastizza 55 70gms Veg Samosa 17 100gms cookie 15 25gms 14 Combo Deals Hot Beverages(+)Veg
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Fruit Desserts: 4 Presentation Secrets
Fruit Desserts: 4 Presentation Secrets your dessert. Either grate the fruit's thin outer layer with a grater or microplane zester, or peel the fruit and slice the peels into long, thin strips. • Sprinkle a tiny layer of powdered sugar over your ﬁnished desserts. That delicate touch of sweetness may be what moves the dish from good to great. Just don't get too heavy-handed, or the sugar might dominate the dish, which would not work out well for anyone. Cocoa powder adds a great accent as well, and the two contrast Fresh fruit is a delicious choice for dessert. very nicely. Follow these tips for fresh fruit desserts that • Consider adding a dollop of whipped will be sure to have your guests lining up for cream or nonfat yogurt for a simple and their share. quick garnish. A single tablespoon of whipped cream has just 20 calories and • It is all about the china. Don't be afraid to makes an especially great collect an assortment of plates and dishes. accompaniment for warm desserts. For better portion control, focus on small to • Use baby food as a colorful fruit sauce. No medium plates, bowls, and glasses. really -- baby food! It's one of the best-kept • Collect mini sauce dishes from kitchen secrets of delicious fruit toppings. The stores - they make great petite dessert sauce is not too sweet, very colorful, and dishes. super smooth. What's not to love? For best • Use a variety of glasses, both tall and results, look for baby food that comes in short.
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ATKINS 20® Notes: Dessert Menu Plan
ATKINS 20® Notes: Dessert Menu Plan MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Atkins Plus Vanilla Shake 2 hardboiled eggs 1 serving Smoked Salmon, 1 servingAtkins Cheddar Raspberry Omelet 1 serving Poached Eggs with 1 serving Sausage Sautéed 1 serving Fluffy blended with: 1 stick string cheese Tomato and Cream Cheese* with SautéedChia Bar Tomato Cheddar and Tomato* with Red and Green Bell Flax Waffles* 1 cup spinach and Zucchini* Pepper and Cheddar* 1 tbsp butter 2 tbsp heavy cream 1/8 tsp cinnamon BREAKFAST Net Carbs 2g • FV 0g Net Carbs 1g • FV 0g Net Carbs 4g • FV 3g Net Carbs 5g • FV 3g Net Carbs 2g • FV 1g Net Carbs 6g • FV 5g Net Carbs 2g • FV 0g 1/2 cup sliced red pepper Atkins Peanut Fudge Atkins Strawberry Shake Atkins Chocolate Almond Atkins Dark Chocolate Royale Atkins Lemon Bar Atkins Café Caramel Shake 1/2 cup sliced cucumber Granola Bar Caramel Bar Shake 1 stick string cheese SNACK Net Carbs 4g • FV 4g Net Carbs 4g • FV 0g Net Carbs 2g • FV 0g Net Carbs 3g • FV 0g Net Carbs 2g • FV 0g Net Carbs 3g • FV 0g Net Carbs 3g • FV 0g 2 servings Classic Egg 5 oz chicken thigh, cooked 1 serving Lemon Zest 1 serving Chicken-Portobello 1 serving Chef Salad of 1 serving Ham, Muenster, 1 serving Lettuce Salad* 2 cups baby greens Tuna Salad* Broilers* Chicken, Bacon, Tomato, and Asparagus Roll-ups* Wrapped Chicken Burger on top of: 1/2 cup sliced red pepper 1/2 cup sliced cucumber Avocado and Cheese* 1/2 cup sliced cucumber with Avocado and Tomato* 1 cup baby spinach 1/2 cup sliced cucumber dressed with 1/2 medium red pepper
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Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
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BREW BINGO Camomile English Rose Darjeeling Orange Blossom
THE BIG BREW UP’S English Breakfast Oolong Green Tea Latte CUT OUT OUT CUT BREW BINGO Camomile English Rose Darjeeling Orange Blossom Jasmine Bancha HOW TO PLAY Lapsang Souchong Japanese Sencha All you need to do is print out the bingo cards and give one to each of your Espresso White Tea players - randomly choose 15 types of tea and coffee from the list and write them on pieces of card if you need additional cards. Liquorice Tea Chai Print out the list of different types of tea and coffee, cut it up and put names into a hat or bowl. Macchiato Assam A caller then calls out names randomly and if they appear on a player’s card, the Hibiscus Raspberry player crosses them off. The first player to cross off all 15 types on their card is crowned the winner. Irish Coffee Cappuccino You can turn this into a great fundraising game by asking all participants to make a donation to enter. The winner takes half of the money and the rest goes into your Flat White Lemon Tea fundraising pot for the Big Brew Up. Frappuccino Matcha Good luck! Earl Grey Hot Chocolate Red Bush Vanilla Lady Grey Rosehip ssafa.org.uk/bigbrewup Peppermint Mocha #BigBrewUp #BattleBag Ginger Yellow Sun Pu-erh Americano Registered as a charity in England and Wales Number 210760 in Scotland Number SCO38056 and in Republic of Ireland Number 20006082. Established 1885. CARD 1 CARD 2 CARD 3 CUT OUT OUT CUT English English Ginger Lady Grey Flat White Espresso Assam Ginger Lady Grey Breakfast Breakfast Liquorice Jasmine English Rose Green Tea Bancha English Rose Hibiscus Camomile Green
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